Abdyl Sinani, Sonila Malko, Elton Seferi

Broschiertes Buch

Dough Rheology and Statistical Correlation

¿-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation

Beschreibung

The influence of _-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of _-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. _-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.

Autor

I am Abdyl Sinani and in 1963 - 1967 I graduated for Industrial Chemistry at faculty of Natural Sciences, University of Tirana, Albania. Currently I hold scientific titles "Professor" and "Doctor" (Prof. Dr.). Nowadays I work as lector at Agricultural University of Tirana and adviser at National Food Authority in Albania.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 56
• Erscheinungstermin: 12. Oktober 2015
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 102g
• ISBN-13: 9783659792380
• ISBN-10: 3659792381
• Artikelnr.: 44016200